Originally posted by Charcuteryan
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Need help smoking salmon
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Fundamentals matter.
Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen
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Originally posted by Richtee View PostChrist sakes.. let's just get this guy on the right track.
He's got some stuff to digest already. THEN we can argue over the whistles and bells... eh?
Amen!Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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There is three typs of fish smoking
Cold smoke; 70* or less in my Opionen. That is what gives you the fish you are talking about. Takes days.
Warm smoke
Hot smoke wich is what most Smoker ovens are. Check out the sight in my sig and look up fish smoking. That will help you alot.
KarlDo not go gentle into that good night. Rage, Rage against the dying of the light.
www.wedlinydomowe.com/
http://www.wedlinydomowe.com/sausage...ure-calculator
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There is three typs of fish smoking
Cold smoke; 70* or less in my Opionen. That is what gives you the fish you are talking about. Takes days.
Here's a link to my effort:
http://www.smoked-meat.com/forum/sho...&highlight=loxA few of my favorite things:
Good Whiskey
Good Food
Bad Girls
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